Salted Beans

Ingredients

• a layer about 1 in. deep in a clean keg or crock
• Cover this with a layer of salt
• 4 pounds weight on top

Method

1. 1

   Wash the beans.

2. 2

   Drain off the water and put a layer about 1 in. deep in a clean keg or crock.

3. 3

   Cover this with a layer of salt, then another layer of beans and salt, and so on to the top.

4. 4

   On the top place a board or plate and weight.

5. 5

   In 24 hours this should have squeezed out sufficient moisture to be seen above the beans.

6. 6

   If not, make a strong solution of salt by dissolving 1 lb. salt in 2 quarts water and pour enough over the beans to be seen around the wooden cover or plate.

7. 7

   To prepare for the table, soak for several hours in water, changing the water two or three times.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 18. The excerpt below is the record exactly as published.

Salted Beans Wash the beans. Drain off the water and put a ayer about 1 in. deep in a clean keg or crock. Cover this with a layer of salt

Cook this with the app: pantry check, scaling, and the assistant.